Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
beef roulades from topside(have prepared by the butcher)
2
tbs
Dijon mustard
1
pc
onions(or shalotts)
2
pc
gherkin
1
pc
carrot(optional)
4
slices
bacon(or ham in strips)
8
pinch
Salt
8
pinch
Pepper
Preparation and Sauce
1
tbs
clarified butter
1
pc
Soup vegetables
1
tbsp
tomato puree
4
pinches
Sweet paprika(optional)
500
ml
veal stock
300
ml
red wine
1
pc
potato(I use to bind sauce)
10
g
dark chocolate
1
tbs
butter
1-2
tsp
Dijon mustard(Optionally I use to season the sauce)
2
pinches
brown can sugar
Potatoes and vegetables
4-6
pc
big potatoes
4
pc
carrots
40
g
butter
Salt
Pepper
nutmeg
1/4
bunch
Parsley
Instruction
Preparing and stewing beef roulades
Preparation step 1 Ingredients for the preparation of beef roulades.
Prepare ingredients
Let the butcher cut the beef roulade meat thinly from the topside.
Wash the meat slices and pat dry.
Prepare all the ingredients for the roulade.
Preparation step 2 Prepare beef roulades. Lightly tap thin slices of the topside of the beef so that the roulade safely stews softly.
Meat pounding
Place the roulade meat between cling film and lightly tap (plate).
You can also gently tap the roulades directly with the Schnitzelklopfer.
Preparation step 3 Roulade filling: Spread with mustard, sprinkle with onion cubes, put on pickled gherkins and bacon.
Stuffing roulades
Brush the roulades with mustard and season with salt and pepper.
Sprinkle onion cubes, place pickled gherkin, bacon and optional carrot on the meat.
Preparation step 4 Roll the stuffed roulade together and fix in place.
Wrap roulades
Fold in the side parts of the roulades and roll the roulades together.
Tie the roulades with a string or fix them with toothpicks.
Preheat the oven to 160°C hot air.
Preparation step 5 Brown the roulades in a pan.
Fry roulades
Season the outside of the roulades with salt and pepper and brown them in a pan with clarified butter or sunflower oil.
Preparation step 6 The fried roulades in the roaster.
Prepare roaster
Place the roulades in a roaster with a lid.
Preparation step 7 The fried vegetables for the roulade sauce in the pan.
Prepare sauce base
Das Gemüse klein schneiden und in die Pfanne geben.
Gemüse bei hoher Hitze anbraten.
Wenn das Gemüse Farbe genommen hat das Tomatenmark dazu geben.
Preparation step 8 Vegetable roast for beef roulade sauce. It is important to brown the tomato paste with the vegetables.
Deglaze
Roast the roasted vegetables with the tomato paste for another 5 minutes.
The roast may take on a light brown colour.
Now you can sprinkle some sweet paprika with veal stock and wine shortly before you deglaze.
Preparation step 9 sauce base for roulade sauce with veal stock and red wine.
Add broth
Deglaze the sauce mixture for the roulade sauce with the veal stock and the red wine and bring to the boil.
Preparation step 10 Roasted beef roulades with sauce and vegetables in the roaster.
Prepare braising
Pour the sauce with the vegetables to the roulades in the roaster.
Preparation step 11 Roasted roulades in a roaster with sauce. Stewing the roulades in the oven with lid has proved its worth.
Braise roulades
Close the roaster with the lid and stew the roulades in the oven for 1.5-2 hours.
Preparation step 12 Braised roulades in a roaster with sauce.
Turn roulades
After one hour of cooking, turn the roulades once and continue stewing again, closed with a lid.
Preparation step 13 Stewed roulades cut open with sauce as you pass.
Sauce complete
At the end of the cooking time, check the cooking degree of the roulades by piercing them with a thin meat fork.
The roulades can be pierced softly.
Remove the roulades from the sauce. Bring the sauce to the boil and thicken with finely grated raw potatoes.
Pass the roulade sauce through a fine sieve.
Bring the roulade sauce to the boil, season to taste with salt and pepper, assemble with butter and keep the roulades warm in the sauce in the oven.
Preparing side dishes
Preparation step 14 Prepare side dishes for roulade, suitable are mashed potatoes, parsley potatoes, glazed vegetables.
Finish vegetables
Prepare the side dishes: Boil the potatoes, peel and toss in the butter with the parsley, season with salt, pepper and nutmeg.
Optionally cut carrots into thin slices and sauté with butter.
Add zucchini and caramelize the vegetables with sugar.
Season the vegetables with salt, pepper and nutmeg.
Arrange roulades and side dishes
Preparation step 15 Roulades cut open.
Complete dish
Warm the plates to serve.
Take the roulades out of the oven and cut them diagonally in half, bring the sauce to the boil.
Insider tip:
Refine the sauce with a little dark chocolate and mix.
Preparation step 16 Braised beef roulades served with sauce, parsley potatoes and glazed vegetables. The stewed roulades are a highlight of German cuisine.
Serve
Arrange the roulades, add the vegetables and sauce and serve quickly.
Video
Notes on the sauce:
The dark chocolate gives the sauce a strong depth, alternatively you can add a little of cocoa to the sauce.
Commercially available gravy paste is a possible substitute for sauce preparation, but does not come close to the taste experience that I would like to convey with this recipe.
In the classical preparation we know the beef roulades in Germany filled with mustard, onions, bacon and gherkin.
Here are the first tips for perfect roulades:
Use Dijon mustard, which is hotter and gives the roulade a stronger taste.
Use gherkins, small gherkins that simply taste finer.
If your time allows, cook a veal stock for the roulade sauce or use a veal stock from the glass.
Let’s also have a look at Austria:
The Austrian roulade is also filled with carrot.
This adds colour to the cut and tastes excellent.
The carrot is also healthy … 🙂 or?
Roulades cut open.
Beef roulades from Austria with carrot filling and mustard sauce.
4. What is the best Meat for Beef Roulades?
For the good, homemade beef roulade, you buy meat from the butcher or butcher of your choice from the top shell of the beef.
The butcher usually cuts the thin slices of meat thinly from the whole top shell on the machine.
Place the meat slices on cling film, place another sheet of cling film on the meat and then plate the meat with a platen iron or the flat side of the schnitzel knocker.
You can also knock the roulade meat directly with the schnitzel knocker, this will break the meat structure.
Why knock at all? So that the roulade is softly placed on the plate later after stewing.
Prepare beef roulades. Lightly tap thin slices of the topside of the beef so that the roulade safely stews softly.
Roulade filling: Spread with mustard, sprinkle with onion cubes, put on pickled gherkins and bacon.
5. How to properly braise roulades
My mother always braised the roulades in a pot with a lid on the stove – as usual…
As a cook I learnt… braising means: cooking in a closed vessel with heat from all sides.
You really braise in the oven.
First sauté the roulades, then pour on the sauce, bring to the boil, cover with lid and put into the oven.
I stew my roulades at 160°C and give the roulades a good 1.5-2 hours in the oven.
This is how braising works
6. How long do Roulades in a Pressure Cooker take?
I’m not a fan of the pressure cooker, I admit that, but I still tried the roulade stewing in the pressure cooker.
You can prepare beef roulades in the pressure cooker in about 45 minutes.
Beef roulades are also successful in pressure cookers. That’s not my favourite method, but it’s a good idea if you want it to go fast.
Hi Thomas, I cooked your recipe. The roulades turned out perfectly. My German grandmother would be proud of me. Thank you!